Ducks with Sauerkraut. — Place a saucepan with iVt quart
sauerkraut over the fire, cover with white broth. Place at the same
time 1 pound lean bacon in another saucepan, cover with cold
water, boil 1 hour ; then remove the bacon and rinse off with cold
water ; lay the bacon in the center of the sauerkraut and boil till
done. Lay the bacon on a warm dish, put the kraut in a colander,
let all the liquid drain off ; return it to the saucepan, add Vt pint
Bhine wine, stir and cook 10 minutes ; butter a plain border form,
put in the sauerkraut, and set it in a warm place. In the meantime
place 2 well-cleaned young ducks in a braising pot or large low
saucepan, lay thin slices of pork under the ducks, add 4 ounces raw
ham, 1 onion, a small carrot✪ Ducks with Sauerkraut, and a bouquet ; lay a few slices of
pork over the breasts, then add sufficient boiling broth to reach half
way up the ducks ; add Y^ pint white wine, cover the ducks with a
buttered paper, put on a tight cover, and cook slowly till the ducks
are tender, which will take from 1 to lYt hour. Shortly before
serving remove the ducks, strain the broth and free it from fat, re-
dnce it by boiling to one half. Melt 1 ounce butter in a saucepan,
add 1 tablespoonf ul flour, stir and cook 3 minutes ; add the broth
from the ducks, also 6 fine-cut mushrooms and 2 fine-cut truffles *.
420 POULTRY.
if the sauce is too thin, reduce it by boiling ; if too thick, add a
little white broth. When ready to serve, turn the sauerkraut out
of form on a warm dish ; carve the ducks nicely, lay them in the
center, pour a little of the sauce over the ducks, and serve the re-
maining sauce in a sauce bowl ; cut the bacon into nice even slices
and lay them on top the border, and serve.
Ducks^ HanoYarian Style.— Singe, draw, and wash 2 young
ducks, season them with 1 tablespoonf ul salt ; tie over the breast of
each duck a large thin slice of larding pork, place them in a roast-
ing pan, spread 1 ounce butter over each one, then set the pan in a
medium-hot oven, roast and baste frequently with melted butter
and their own gravy till done. At the same time strip the leaves
from 3 heads of brown kale, wash it 3 times in cold water ; place
the kale in a saucepan, cover with boiling water, and cook 10
minutes ; then drain the kale in a colander, place it on a board, and
chop it coarsely. Place a saucepan with 4 ounces pure leaf lard,
duck fat, or beef fat over the fire ; add the kale and 1 pint of giblet
broth, and season with 1 even tablespoonf ul salt and 1 even teaspoonf ul
pepper. Place 1 pound of lean bacon in a saucepan, cover with cold
water,. boil ^ minutes; then lay the bacon in the center of the
kale, cover and boil till tender. Shortly before serving remove the
bacon to a warm plate ; pour the kale in a colander, drain off all the
moisture, then put it into a buttered border form and set it in a
warm place. Take out the duck, pour the gravy into a saucepan,
pour off most of the fat, then add 1 tablespoonf ul flour to the gravy,
stir and cook over the fire 3 minutes ; add sufficient giblet broth to
make a creamy sauce, boil 5 minutes ; then strain ; carve the ducks
nicely, turn the border of kale on to a warm dish, and put the ducks
inside the border, laying the nice pieces on top ; pour over a little
of the sauce and serve the remaining sauce in a sauce bowl ; cut the
bacon into ✪ Kale with Bacon
Page 283 · 2 recipe records on this page
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Ducks with Sauerkraut. — Place a saucepan with iVt quart sauerkraut over the fire, cover with white broth. Place at the same time 1 pound lean bacon in another saucepan, cover with cold water, boil 1 hour ; then remove the bacon and rinse off with cold water ; lay the bacon in the center of the sauerkraut and boil till done. Lay the bacon on a warm dish, put the kraut in a colander, let all the liquid drain off ; return it to the saucepan, add Vt pint Rhine wine, stir and cook 10 minutes ; butter a plain border form, put in the sauerkraut, and set it in a warm place. In the meantime place 2 well-cleaned young ducks in a braising pot or large low saucepan, lay thin slices of pork under the ducks, add 4 ounces raw ham, 1 onion, a small carrot, and a bouquet ; lay a few slices of pork over the breasts, then add sufficient boiling broth to reach half way up the ducks ; add Y^ pint white wine, cover the ducks with a buttered paper, put on a tight cover, and cook slowly till the ducks are tender, which will take from 1 to lYt hour. Shortly before serving remove the ducks, strain the broth and free it from fat, rednce it by boiling to one half. Melt 1 ounce butter in a saucepan, add 1 tablespoonful flour, stir and cook 3 minutes ; add the broth from the ducks, also 6 fine-cut mushrooms and 2 fine-cut truffles *.
if the sauce is too thin, reduce it by boiling ; if too thick, add a little white broth. When ready to serve, turn the sauerkraut out of form on a warm dish ; carve the ducks nicely, lay them in the center, pour a little of the sauce over the ducks, and serve the remaining sauce in a sauce bowl ; cut the bacon into nice even slices and lay them on top the border, and serve.
Ducks Hanovarian Style.— Singe, draw, and wash 2 young ducks, season them with 1 tablespoonful salt ; tie over the breast of each duck a large thin slice of larding pork, place them in a roasting pan, spread 1 ounce butter over each one, then set the pan in a medium-hot oven, roast and baste frequently with melted butter and their own gravy till done. At the same time strip the leaves from 3 heads of brown kale, wash it 3 times in cold water ; place the kale in a saucepan, cover with boiling water, and cook 10 minutes ; then drain the kale in a colander, place it on a board, and chop it coarsely. Place a saucepan with 4 ounces pure leaf lard, duck fat, or beef fat over the fire ; add the kale and 1 pint of giblet broth, and season with 1 even tablespoonful salt and 1 even teaspoonful pepper. Place 1 pound of lean bacon in a saucepan, cover with cold water, boil ^ minutes; then lay the bacon in the center of the kale, cover and boil till tender. Shortly before serving remove the bacon to a warm plate ; pour the kale in a colander, drain off all the moisture, then put it into a buttered border form and set it in a warm place. Take out the duck, pour the gravy into a saucepan, pour off most of the fat, then add 1 tablespoonful flour to the gravy, stir and cook over the fire 3 minutes ; add sufficient giblet broth to make a creamy sauce, boil 5 minutes ; then strain ; carve the ducks nicely, turn the border of kale on to a warm dish, and put the ducks inside the border, laying the nice pieces on top ; pour over a little of the sauce and serve the remaining sauce in a sauce bowl ; cut the bacon into
Records on this page
Ducks with SauerkrautKale with Bacon